chocolate chestnut cake

Chocolate Chestnut Cake Recipe

Chocolate Chestnut Cake

Chocolate Chestnut Cake

 

What’s not to love? My favorite flavors are all grouped in one great treat: Chocolate, chestnuts, coconut!

I am constantly asked how I go about developing all my recipes. I know it is hard to make a non-food professional visualize all the steps involved. But let me still name one no-brainer vital initial step, which I think my fellow food professionals will second readily:

Flavor Matching

Yes. It all start with goof flavor matching. I start with matching the flavors, and take it confidently from there. That’s how I ended with this incredible chocolate chestnut cake. I played with this cake endlessly before I arrived at the perfect formula. I started with a winning and promising flavor combo, so how could I miss?

Chestnuts got super easy to use!

Roasted chestnuts

Ever since some inspired manufacturer, bless his heart, recently thought of doing all the pesky tasks involved in peeling and roasting chestnuts, and selling vacuum-packed chestnuts, there’s nothing I don’t do with them: I buy them by the case and watch them disappear!
There’s nothing I don’t do with these vacuum-packed chestnuts, from soup to dessert.

Coconut Milk

Only the full-fat coconut milk will work. This cake is nice and rich, yes, but  a small serving is all you need.

Ingredients

  • 1 15 ounce can full-fat coconut milk
  • 2 cups vacuum-packed roasted chestnuts (about 10 ounces total)
  • ½ cup pure cocoa powder
  • 1 2/3 cups sugar
  • 1 cup vegan cream cheese
  • 4 eggs
  • ¼ cup vegetable oil
  • ¼ cup rum (liquor store)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 3/4 cups flour (all purpose, whole wheat pastry, or spelt)

Instructions

Preheat the oven to 350 degrees.

Process all ingredients except the flour in a food processor until smooth and fluffy (1 full minute). Pulse in the flour in 2 additions, pulsing each time only 2-3 times, until just incorporated.

Pour the batter into a greased 10” round cake mold, or 9 x 14 baking pan. Bake one hour, or just a little longer, until a knife inserted in the center comes out clean. Invert the cake onto a cooling rack, and when cool, turn it right side up again.

Garnish with berries, confectioner sugar or cocoa powder, or drizzle melted chocolate on top.

2 replies
  1. newbie
    newbie says:

    hi, so happy to find this blog
    what size tube pan does this bake in?
    did you mean 9×14 for the alternate size pan or will 9×13 do?
    thanks

    Reply

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